1) Dissolve the tamarind pulp in 250ml warm water. Work the pulp until dissolved and then strain the liquid through a fine sieve, discarding the pulp.
2) Combine the tamarind liquid with 1 1/2 litres of cold water, fish sauce, pineapple and sugar in a large clay pot and bring to the boil. Add the fish pieces to the pot and return to the boil, skimming off any impurities.
3) Add the tomato, elephant ear stems, okra and bean sprouts to the pot and return to the boil. Garnish with rice paddy herb, saw tooth coriander, fried red Asian shallots, fried garlic and chilli.
Serve with jasmine rice or vermicelli noodles.